Ethiopia: Wolichu Wachu - Guji - Washed - Heirloom
In the cup: The 2021 flavour profile is elegant with notes of raspberry and lemon with an underlying base characteristic of black tea. Some delicate florals appear as the coffee cools.
Cupping Score: 88
Mouthfeel: Tea-like, silken.
Variety: Heirloom (Ethiopian Landrace)
Process: Fully Washed
Producer: Wolichu Wachu Washing Station
Altitude: 1970 meters above sea level
Wolichu Wachu is the rather splendid name of a washing station owned and run by a farmers cooperative in Guji, Ethiopia. Starting operations only in 2017, it's a relatively modern washing and processing station and was designed to take account to the most up to date insights into speciality coffee production.
At intake, cherry is pulped in a pulper outfitted with a density grader. The density grader separates lights and floaters so they can be processed separately, as lower grades. The denser coffee is wet fermented for 36 to 72 hours. Water is changed 3 times during fermentation.
Following fermentation, parchment is pushed through washing and grading channels. The grading channels separate parchment by density. The highest quality density is soaked for an additional 8 to 12 hours.
Wet parchment is transferred to the drying field. That first day, parchment rests on the pre-drying tables where excess water can easily drain off and employees inspect wet parchment. It is easier to detect and remove defects in wet parchment. After one day on the pre-drying tables, the drying field staff transfers the wet parchment to raised beds where it will dry for up to 12 days. Staff regularly turn the parchment to ensure even drying. Once dried, the coffees rest in a cooperative warehouse.